Apple Upside-Down Cake
|Honey||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Granny smith apples||2 , peeled cored and cut into 0.25-inch diced (About 1 Pound Total, Should Yield About 2.5 Cups Sliced Apples)|
|Vegetable cooking oil spray||2 Tablespoon|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Egg white||1 Large|
|Unsweetened applesauce||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
Preheat the oven to 350 degrees.
Combine the honey and brown sugar in a nonstick frying pan.
Cook over medium heat until the sugar dissolves, 2 to 3 minutes.
Add the apples and continue to cook for about 4 minutes, stirring often, until the apples begin to soften.
Remove from the heat.
Wrap the bottom and outer sides of a 9 inch springform pan with aluminum foil.
Lightly spray the inside surface once with veg-etable oil spray, distributing the oil evenly with your fingers.
Transfer the apple mixture to the pan and arrange the slices into an even layer on the bottom.
Put the granulated sugar and corn syrup into a large bowl and beat with an electric mixer at medium speed until blended.
Add the egg white and beat at high speed until the mixture is smooth.
Beat in the applesauce and buttermilk and continue beating at high speed for 1 minute.
The mixture should have a slight froth.
Combine the remaining ingredients then add to the batter in the large bowl and mix until smooth.
Spread the batter evenly over the apples.
Place the pan on a baking sheet and bake on the middle rack of the oven for 40 to 45 minutes, until a tester inserted into the center of the cake's top comes out clean.
Remove from the oven and cool in the pan, on a rack, for 15 minutes.
Run a dinner knife around the inner edges of the pan and invert the cake onto a serving platter.
Replace any apple slices that may have dislodged from the top of the cake.